Agriculture Reference
In-Depth Information
while the muscles are still physiologically reactive.
Electrical stimulation of the carcase normally provides a
solution for this problem, allowing even hot deboning
without inducing shortening.
tract is removed, together with the liver and spleen.
Intestines are placed in a separate tray for inspection,
and the liver and spleen are placed in the viscera inspec-
tion tray adjacent to the head and neck. The lungs may
stay on the carcase or they may be eviscerated with the
heart. They are then placed in the viscera inspection tray.
Kidneys are visually inspected in the carcase and after
removal. Different evisceration procedures may be car-
ried out provided they are carried out hygienically and
allow for proper inspection.
Ratites are susceptible to similar diseases as other poul-
try. The digestive tract is the most common site of infec-
tion by pathogenic bacteria. Necrotic enteritis caused by
Clostridium
spp. affects ostriches 2 weeks of age and over.
Ostriches should be observed at rest and in move-
ment. This inspection procedure is similar to that for
other animal species. A healthy bird is alert, has an erect
neck and at times lowers and raises its head. It walks with
a springy gait and appears as if walking with its heels in
the air. It is inquisitive, and pecks at its environment. It
may be aggressive. The urine is thick, white and clear
and the faeces are firm. The feathers are clean and well
separated, and the body appears well rounded. The tail is
fluffed up and erect.
The main reason for condemnation is airsacculitis.
Commercial squab production
Squab, a young pigeon just before it starts flying, is a spe-
ciality poultry product which can be raised on either large
or small commercial scale. Squabs are very tasty because
the meat is very tender and lend themselves very well to
barbecuing and other methods of cooking. About 2 mil-
lion squabs are marketed each year in the United States.
Almost all squabbing pigeons are confined; 15-18 pairs
can be kept in a 3 × 3.5 m pen. Production is labour-
intensive as it requires constant attention over the flock.
Squabs can be marketed as early as 25 days after birth.
A good breeding pair can produce 12 squabs for market
each year.
Further reading
Adams, J. (1986)
The Slaughter and Inspection of Wild Deer
, Arun
District Council.
Adams, J. and Dannatt (1989)
The Culling and Processing of Wild Deer
,
Arun District Council.
Alexander, T. L. (1990) Slaughter of farmed deer, Veterinary Public
Health Association (VPHA) Proceedings, November 1990.
Alexander, T. and Buxton, D. (eds) (1994)
Management and Disease of
Deer
, 2nd edn, Veterinary Society Publication.
Animal Welfare Act 2006.
Fletcher, T. J. (1990) Deer farming in Britain. VPHA Proceedings,
November 1990.
MAFF (1996) Guidance Notes on the Slaughter of Ostriches: Welfare.
Defra: Animal Welfare Codes of Recommendation for the Welfare of
Livestock. Deer: Rabbits XXX.
Rafferty, G. C. (1990) Wild venison, VPHA Proceedings, November 1990.
The Commercial Meat Rabbit Producer's Handbook
, The British
Commercial Rabbit Association XXX.
Webster, J. (2011)
Management and Welfare of Farm Animals. The
UFAW Farm Handbook
, Wiley-Blackwell, Chichester.
The Wild Game Guide Final Revision June 2013
, Food Standards
Agency, London XXX.
Changes after slaughter
The pH decline patterns of ostrich muscles are very
rapid, with pH 5.85 in some muscles 1.5 hours after post-
mortem. Shortly after this, the pH rises so that in general
the pH is not much below 6.0, which may be considered
between normal and moderately DFD meat. It is not
known whether this is due to pre-slaughter stress or an
inherent ostrich muscle characteristic. The effect will be
a shortened shelf life.
Since the subcutaneous fat layer is either absent or
very thin when present and is concentrated in specific
areas only (mainly abdominal), cold shortening of mus-
cles may be anticipated if carcases are chilled below 10°C
